Chocolate Raspberry Brownies
Makes: Makes 16 to 25 brownies
  • ⅔ cup all-purpose flour
  • ¼ cup sifted natural cocoa
  • ⅛ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
  • ⅔ cup sugar
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • ¾ cup fresh raspberries, divided
  • 1 ounces 60 % to 70% cacao bittersweet chocolate, such as Askinosie 70% Honduras or Valrhona Manjari (64%)
  1. Position rack in middle of oven. Preheat oven to 350° F. Coat an 8-inch square pan with nonstick spray.
  2. Whisk together flour, cocoa and salt to aerate and combine; set aside.
  3. Beat the butter with an electric mixer until light and creamy. Add sugar and brown sugar and continue beating until combined and lightened, about 2 minutes, scraping down bowl once or twice. Beat in vanilla then beat in eggs, one at a time, allowing each one to be absorbed before adding the next.
  4. Switch to a large rubber spatula and fold in flour/cocoa mixture until mixture is about halfway mixed in. Add ½ cup of the raspberries to the bowl, grate the chocolate over the mixture (using the large holes of a box grater) then continue to fold together, breaking the berries down a little bit. Scrape batter into prepared pan. Smooth top with a small offset spatula. Roughly chop remaining ¼ cup raspberries and scatter over the top of the brownies.
  5. Bake for about 20 to 25 minutes or until the top looks a bit dull and a toothpick inserted in the center comes out with many moist crumbs clinging. Do not over bake. Cool completely in the pan set on a rack. Cut into 16 (4x4) or 25 (5x5) bars. Store at room temperature for up to 2 days in an airtight container in single layers separated by parchment paper.
Recipe by Bakepedia at